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5.0 from 15 votes

Slow Cooker Lasagna Soup

Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8 serves
Calories: 405 kcal
Course: Dinner
Cuisine: American

Ingredients

Lasagna:
  • 2 teaspoons olive oil
  • 1 pound lean ground beef mince
  • 1 large onion diced
  • 1 tablespoon garlic minced, or more to taste
  • 1 large carrot peeled and chopped
  • 1 large zucchini chopped
  • 2 cups chicken stock or broth
  • 14 oz tomato sauce Passata
  • 14 oz crushed tomatoes canned
  • 2 cups water
  • 4 tablespoons tomato paste
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 beef bouillon cube crushed
  • 1 pinch salt to taste
  • 1 pinch cracked pepper to taste
  • 8 large lasagna sheets broken into bite size pieces
  • 1 cup shredded Mozzarella cheese reduced fat
Topping:
  • 8 oz reduced-fat ricotta cheese
  • ⅓ cup Parmesan Cheese finely shredded, plus extra to garnish
  • 2 tablespoons fresh parsley chopped, plus extra to garnish
  • 2 tablespoons fresh basil chopped
  • 1 pinch salt to taste

Instructions

    Cup of Yum
  1. Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste. 
  2. Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl. 
  3. Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
  4. In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
  5. Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
  6. Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
  7. Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Notes

  • Tips: I recommend cooking the lasagna sheets/noodles until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy. Something else I tried was turing off my slow cooker after the recommended cook time, and adding my pasta with the heat turned off (covering the bowl with the lid). The pasta still cooks in the heat of your slow-cooker, but it depends on the type of lasagna noodles you have on hand. We also tried fresh lasagna sheets and they clump up once they begin cooking. I recommend using Instant Lasagna Sheets.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 39g (13%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 92mg (31%) Sodium 832mg (35%) Potassium 934mg (27%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 2.487IU (0%) Vitamin C 22mg (24%) Calcium 270mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 8serves

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 39g 13%
Protein 28g 56%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.4g 20%
Cholesterol 92mg 31%
Sodium 832mg 35%
Potassium 934mg 20%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 2.487IU 0%
Vitamin C 22mg 24%
Calcium 270mg 27%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.